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Cheese Fondue
This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
cornstarch1 tablespoonkirsch (optional)2 teaspoons
3
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to ⏱️ 8 minutes. Transfer to fondue pot set over a flame.
cornstarch1 tablespoon
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